Originally Posted by ICWiener
Couple of things:
1) If the Brett C. is going to be your only yeast, you need to make a big starter. A 5 gallon batch needs a 4L (lager sized) starter if it's a 100% Brett fermentation.
2) Every time I've used WLP645 the beer eventually sours. I make a house saison that I pitch a vial of 645 into. 90 days in primary and about 30-45 days in the bottle and that beer takes on a distinct tartness. It gets stronger and stronger as time goes on. Just keep that in mind.
3) No steeping grains?
thanks for the feedback, sinc eits only a 2 gallon batch i will do a smaller starter probably 2 cups water and 1/2 cup dme
and i was going to skip the steeping grains and try to keep it as simple as possible